This is something that definitely reminds me of ‘Christmas eve’ in a time when I was very young. I remember coming from evening mass, walking through the snow and cold, and arriving home to the smell of Worstebroodjes.
When we lived in Sint Oedenrode, a village with a lot of historical houses in Brabant, my son and I would go by bike to buy them in the bakery on the village square.
Worstebroodjes are a typical ‘Brabantse delicatessen’ and even people from the Northern provinces of Holland are not familiar with it.
In the province of Brabant, where we come from, they organize a competition every year for the best Worstebroodje. Of course there isn’t a good translation for this tasty delicatessen, but let’s say it’s a sausage roll….
It can be served as a snack, breakfast or lunch thingy … but we can eat it any time of the day!
450 g flour to make a white bread dough (you can use any white bread recipe you know)
400 g mince
2 tbsp breadcrumbs
½ tsp nutmeg
1 tbsp mustard
bit of grounded cloves
2 tbsp flour
a pinch pepper and salt
Make the dough according to the recipe you have
Mix the mince with 1 egg, the breadcrumbs, the nutmeg, cloves, mustard, pepper and salt.
If the mince feels too wet you can add more breadcrumbs .
Make sausages of approx. 12 cm. long
Knead the bread-dough thoroughly and split it into rectangles of 12x10cm
On each piece of dough place a sausage and fold it tightly, sealing it well.
With the seam downwards, underneath a clean kitchentowel, leave the bread-rolls to rise for 15 min.
Heat the oven to 200º C.
Whisk the egg.
Put the rolls, with the seam downwards, on an oven tray lined with baking paper.
Brush the whisked egg over the rolls and bake for 25 min.
Left overs can be frozen and then defrosted in a 160ºC oven for 15 min.
This is a recipe I use regularly and it’s copied from the Allerhande, a magazine provided bij Albert Heijn.